Step 1

In a large mixing bowl use a whisk to sift together the flour, sugar, baking powder, salt, cinnamon and ground nutmeg.

Step 2

In a separate bowl, whisk together the buttermilk, shortening, vanilla extract and egg until well combined.

Step 3

Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix. The dough should be soft and slightly sticky.

Step 4

Turn the dough out onto a lightly floured surface and turn to coat with just enough flour that it's not tacky. Roll it out to 1/2-inch thickness.

Step 5

Use a donut cutter or a 3-inch biscuit cutter to cut the dough into rounds. If using a biscuit cutter, use a 1-inch cutter for the centers. Gather any scraps, reroll and cut out more doughnuts until all of the dough is used.

Step 6

Fry: Heat oil in a deep fryer or 6 quart Dutch oven or pot to 365°F-375°F. Carefully add the doughnuts to the hot oil frying 2-3 at a time to avoid overcrowding the pan. Don't walk away.

Step 7

Fry the doughnuts in batches for 1 1/2 - 2 minutes on each side or until they are golden brown and cooked through. Remove the doughnuts from the oil using a stainless steel spider or slotted spoon and place them on a paper towel-lined sheet pan to drain excess oil.

Step 8

Glaze: In a medium bowl whisk together butter, milk, vanilla and almond extract. Add powdered sugar 1/2 cup at a time. Whisk until smooth adding more milk as needed to thin.

Step 9

Dip the warm doughnuts into the glaze placing them onto a sheet pan fitted with a wire rack without touching. Double dip for a heavier glaze, if desired. (Optionally, you can dust them with powdered sugar.)

Step 10

Enjoy warm!